Poke Bowl

Rice
400g sushi rice
3 tbs rice vinegar
1 1/2 tsp caster sugar
1/2 tsp salt

Sauce
1/3 cup japanese mayonnaise (kewpie is a good brand), you may like to add more mayonnaise
1/2 tbs soy sauce or tamari
1 tsp rice vinegar ( or 2 tsp lime juice)
1 tsp toasted sesame oil (also referred to as black sesame oil), slightly less than a tsp is better
1 tsp caster sugar
1/4 tsp dried ginger powder
1/4 tsp wasabi paste
1/2 tsp grated fresh ginger (a microplane is best for grating ginger), dont skimp on the ginger, it is very important

Wasabi mayonnaise
1/2 cup japanese mayonnaise (kewpie is a good brand)
1/2 tsp wasabi paste

Fillings

4 hard boiled eggs, peeled and sliced
2 salmon steaks
1/2 bbq chicken, finely shredded
1 avocado, diced
1 carrot, very thinly julienned
200g red cabbage and wombok cabbage, very finely shredded, use a serrated knife to shred
1 four egg omelete, fried in oil, with toasted shallots tossed over the omelete after it has cooked
Or a four egg omelete with onion and chilli fried in oil, then add curry powder to taste, then the egg and fry as an omelete, slice thinly to serve.
bean sprouts
shaved radish
1 tbs sesame seeds, toasted
2 tbs toasted shallots
edamame beans
macerated red onion, onion soaked in lime juice
sweet potato
pickled ginger
200g marinated tofu (soyco is a good brand and is available at supermarkets), sliced into batons and fried on high heat until a little brown and crisp. Fry first to crisp up then cover to poach a little and soften and retain temperature.
200g teriyaki chicken, fried until browned and crisp
1/4 cup tamari almonds, roughly chopped, these are a bit too crunchy and incongruous
1/4 wasabi peas, roughly chopped, these are a bit too crunchy and incongruous
ottolenghi vietnamese noodle salad (link to this when the recipe is up on line)

To prepare the rice

Rinse the rice in a sieve under cold water for about 30 seconds to rinse off the excess starch.

Pour the rice into a saucepan and add 2 1/4 cups of cold water. Stir and bring to the boil on high heat.

When boiling, place the lid on the saucepan and turn down the heat and simmer for 10 minutes with the lid on. Make sure the heat is not so low that the rice is not simmering, it wont cook properly if is not simmering. On the other hand, if the heat is too high, the rice will stick to the bottom of the saucepan.

Remove the saucepan from the heat and allow to sit for 15 minutes.

Meanwhile, combine the vinegar, caster sugar and salt in a bowl and whisk until the sugar has dissolved.

To prepare the sauce

Combine all ingredients in medium sized mixing bowl and whisk until well combined. Pour into a serving bowl and place on the table alongside a serving spoon.

To prepare the mayonnaise

Combine the mayonnaise in a bowl and whisk until combined.

To serve

Spoon the rice into a serving bowl and keep warm with a lid or plate placed over the bowl. Place this on the serving table.

Bring all of the fillings to the table and allow guests to serve themselves at the table. Combining the rice with the cabbage works well.

Spoon the sauce and wasabi mayonnaise over the assembed poke bowl.

For some variation, try this with glass noodles and or cooked brown rice instead of or in addition to sushi rice.